Barbecued Tenderstem with Goat’s Cheese and Sun-dried Tomatoes
Ready in: 15 to 30 mins
Ingredients:200g pack Tenderstem broccoli
1 tbsp olive oil
3-4 sun-dried tomatoes in oil
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
100g soft mild vegetarian goat’s cheese
50g pine nuts, lightly toasted
- Toss the Tenderstem in the 1 tbsp of olive oil and keep to one side while you make the dressing. Finely chop the sun-dried tomatoes and place in a small bowl with the extra virgin olive oil and balsamic vinegar. Season with salt and pepper and mix together well.
- Place the Tenderstem on your barbeque and cook for about 5-8 minutes, turning regularly until it is becoming tender with grill lines on the stems.
- Place the barbequed Tenderstem on a serving plate and immediately crumble over the goat’s cheese so it starts to melt just slightly from the heat of the Tenderstem. Spoon over the dressing, scatter with the pine nuts and serve straight away.